Prep 15 mins
Cook 3 hrs
My husband came up with this recipe and it makes a very tender piece of lamb. It was based on a Gordon Ramsay recipe, but to make Gordon's version you'll want to throw in a carrot and more garlic, leave out the cloves and cook it entirely on the stove top. He also recommends serving it with mashed parsnip but we like traditional potatoes.
- 2 lamb shanks, french trimmed
- 1⁄2 onion, roughly chopped
- 1 tablespoon olive oil
- salt and pepper, to taste
- 3 stalks celery, roughly chopped
- 1 clove garlic, chopped
- 2 bay leaves
- 4 -6 cloves
- 300 ml dry white wine
- 1 liter chicken stock
For the gravy
- 4 tablespoons flour or 4 tablespoons cornstarch
- 4 tablespoons water
- Heat a little olive oil in a large pan.
- Season the lamb and brown the shanks all over in the oil, then take out of the pan and set aside.
- Add the onion, celery, garlic, bay leaves and cloves and cook gently until browned.
- Pour in the wine and continue cooking until it has reduced down to a syrup.
- Put the contents of the frying pan into a baking dish along with the shanks and pour over the stock.
- Season again to taste.
- Cover the baking dish and cook in a low heat in the oven (about 150 C) for 2-1/2 to 3 hours, until the meat is tender.
- Take the dish out of the oven.
- Transfer the lamb to a plate and cover to keep warm.
- Strain the stock into a frying pan or small saucepan and heat until simmering.
- Mix the flour and water together until there are no lumps and then add to the stock, allowing to cook until you have a gravy that is thick to your liking.
- Place the lamb shanks on a bed of mashed potatoes and pour the gravy over.
I made this for my husband, always wanted to try making lamb shanks for him. Found this recipe and decided to give it a try. I am a vegetarian so made it solely for him. His verdict when finished eating was it was very tender and really nice! The meat just fell off the bone. I served it with mash and brussel sprouts. The only problem I had was the gravy part. I strained it but found the 4 Tbsp of flour was not enough to thicken the gravy. I may have read it wrong though and put too much of the juices in the saucepan to make the gravy. He loved it and said he'd have it again and to give it a 5. So Thank you for this recipe!!!!
Wonderful flavor to the lamb however I made a mistake. -I had a very busy day ahead of me so I tried to makeThis recipe in a croxk pot and did not get enough fat off the shanks the result was very tasty lamb but I could not use the sauce as gravy there was just too much fat. I would give this recipe a 5 for flavor and when I make it again I will make it as stated. Sorry Sackville Girl for not following your recipe!